Recipes

Pickled Chanterelles with Horseradish

Name: Pickled Chanterelles with Horseradish
Total time: 20 min
Ingredients: 0.5 pound small chanterelle mushrooms (rinsed); 0.25 cup finely grated fresh horseradish; 1 cup white wine; 1 cup white wine vinegar; 1 cup water; 1 teaspoon celery seeds; 2 thyme sprigs; 1 tablespoon juniper berries

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These mushrooms are marinated in a horseradish-and-juniper brine, flavors that are especially nice in winter. They pair beautifully with farro salad.

By Food & Wine Editors

Updated on July 11, 2022

Total Time:

20 mins

Yield:

4 cups

Ingredients

½ pound small chanterelle mushrooms (rinsed)
¼ cup finely grated fresh horseradish
1 cup white wine
1 cup white wine vinegar
1 cup water
1 teaspoon celery seeds
2 thyme sprigs
1 tablespoon juniper berries

Directions

In a heatproof, nonreactive bowl, combine the mushrooms and horseradish. In a small nonreactive saucepan, combine the wine, vinegar, water, celery seeds, thyme and juniper berries and bring to a boil. Pour the hot brine over the mushrooms and let stand for about 2 hours. Drain the mushrooms, pressing out the brine and pick out the juniper berries and thyme sprigs.

Make Ahead

The drained pickled mushrooms can be refrigerated overnight.